Big soft ginger cookies

These cookies are hands down one of my new favorites. The issue with most gingerbread recipes is the amount of butter needed to roll them out and do cutouts. Since you are just making cute little gingerballs rolled in snow there is no need to add all that butter. These cookies were so super moist and decadent I wouldn't have believed they didn't have any butter in them, except for the fact that I made them :)



I mean just look how tasty those look!!



All dressed up and ready to go in the oven. yum

Big Soft Ginger Cookies

• 2 cups whole wheat flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
• 1/8 teaspoon salt
• 1/2 cup unsweetened apple sauce
  
• 1/4 cup splenda for baking blend (or 1/2 cup white sugar)
  
1 egg
1 tablespoon water
1/4 cup molasses
• 2 tablespoons sugar for rolling
  

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
1. In a large bowl, cream together the apple sauce and 1/4 cup splenda. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto a silicon baking mat on a cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.